2 (1 1/4- to 1 1/2-lb) Cornish hens, halved lengthwise and backbones removed with kitchen shears
1/2 stick (1/4 cup) unsalted butter, softened
2 tablespoons finely chopped shallot
1 tablespoon finely grated fresh lemon zest
1 tablespoon chopped fresh tarragon
1/2 teaspoon salt
1/4 teaspoon black pepper
Directions
Preheat oven to 450°F.
Rinse hens and pat dry, then arrange, skin sides up, in a large shallow baking pan (1 inch deep). Stir together butter, shallot, zest, tarragon, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl.
Loosen skin from meat all over hens (including thighs and legs) with your fingers, being careful not to tear skin. Rub half of butter under skin and remaining half on top. Sprinkle hens with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Roast hens in middle of oven until cooked through and skin is golden brown, 25 to 30 minutes.
